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A fragrant and creamy Thai green curry loaded with fresh vegetables and firm tofu, simmered in a rich coconut milk broth. This vibrant, aromatic, and satisfying one-pot meal brings the authentic flavors of Thailand right to your kitchen in under an hour.
For 4 servings
Prepare Ingredients
Bloom the Curry Paste
Build the Curry Broth
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A fragrant and creamy Thai green curry loaded with fresh vegetables and firm tofu, simmered in a rich coconut milk broth. This vibrant, aromatic, and satisfying one-pot meal brings the authentic flavors of Thailand right to your kitchen in under an hour.
This thai recipe takes 45 minutes to prepare and yields 4 servings. At 731.98 calories per serving with 23.03g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Add Vegetables and Finish
Serve
Instead of tofu, use 2 cups of cooked chickpeas or 250g of pan-fried tempeh.
Feel free to add or substitute other vegetables like broccoli florets, snow peas, baby corn, or Thai eggplants. Add harder vegetables earlier and softer ones later.
For an even creamier and richer curry, reduce the vegetable broth to 1/4 cup or omit it entirely.
Stir in 2 tablespoons of creamy peanut butter along with the coconut milk for a nutty, Panang-style twist.
Tofu provides a complete source of plant-based protein, which is essential for muscle repair, immune function, and overall body maintenance.
Full-fat coconut milk is a source of medium-chain triglycerides (MCTs), a type of fat that is more easily digested and used for energy by the body compared to other saturated fats.
The herbs and spices in green curry paste, such as galangal, lemongrass, and chilies, along with the colorful vegetables, are loaded with antioxidants that help combat cellular damage.
The capsaicin found in the green chilies of the curry paste has been shown to have a thermogenic effect, which can temporarily boost metabolism and aid in calorie burning.
One serving of this Vegetarian Thai Green Curry contains approximately 550-600 calories, primarily from the full-fat coconut milk and tofu. This does not include any rice served alongside it.
Yes, it can be a very healthy meal. It's packed with vegetables, plant-based protein from tofu, and healthy fats from coconut milk. The spices in the curry paste also offer various health benefits. To make it healthier, you can add more vegetables and use low-sodium broth.
Absolutely. The heat comes from the green curry paste. Simply reduce the amount of paste you use. Start with 2 tablespoons and add more after tasting the broth until you reach your desired spice level.
While the flavor is unique, you can substitute the zest of one lime to get a similar citrusy aroma. It won't be exactly the same, but it's the best alternative.
Yes, this curry is excellent for meal prep. It can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and become even better the next day. Reheat gently on the stovetop.
This recipe is naturally vegan. To ensure it is gluten-free, use a gluten-free soy sauce (tamari) and check that your brand of green curry paste does not contain any gluten ingredients or shrimp paste.
